Halal Steaks

Cook a halal ribeye hot and fast, roughly 3 to 4 minutes a side for a 2.5cm steak taken to medium rare, then rest it 5 minutes before slicing. Ribeye carries an internal fat seam that renders as it cooks, so it needs very little added fat in the pan. Butcher's tip: order it thick, around 400 to 500g, so the crust forms before the centre overcooks.

Our halal steaks come from beef, lamb, mutton and venison, and every one of them is halal. We buy only non-stunned halal meat, across every species and every supplier. It reaches us through third-party halal-certified suppliers into Noori Halal Ltd, the family butchery behind the shop, and the current certificates are published at /pages/halal-certificate.

Steaks are vacuum sealed per cut, packed into a Woolcool wool box with ice gel packs that hold 0 to 4 degrees Celsius for up to 72 hours in transit, and sent either on our own East London vans or by tracked DPD nationwide. Local vans run Monday to Saturday, 11:00 to 20:00, with a cutoff of 23:59 the night before. DPD delivers Tuesday to Saturday, dispatched the next working day and delivered the day after.

Freezing does not ruin a steak if you freeze it on the day it arrives, when it holds for up to 12 months. The vacuum seal it comes in is freezer safe, so the pack goes straight into the freezer without rewrapping. Kept chilled instead, steaks are good for up to 6 days in the fridge. Thaw overnight in the fridge, then pat the surface dry, because surface water stops a crust forming.

Yes, Onlinemeatshop stocks Australian Wagyu halal steaks, currently a ribeye graded BMS 8-9+ and a striploin at 6-7 BMS. BMS is the Beef Marbling Standard score, and a higher number means denser intramuscular fat running through the muscle. Wagyu at that grade renders quickly, so cook it thinner and faster than an Angus steak and keep extra fat out of the pan.

Yes, halal tomahawk steak is part of this collection, alongside picanha steaks and bavette flank steak. A tomahawk is a bone-in ribeye with the rib bone left long, so it suits a reverse sear: a low oven first, then a hard finish in a very hot pan. If you want something outside beef, lamb and mutton Henry steaks and venison Henry and shoulder steaks sit on the same page.